Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds

Overview of attention for article published in Frontiers in Nutrition, March 2021

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RT @FrontNutrition: New Research: Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Pe…

31 Mar 2021

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New Research: Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds: Zinc is a crucial micronutrient for maintaining body immune system… https://t.co/p

31 Mar 2021

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